Pizza Eggs Benedict
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
4
servingsCooking time
30
minutesTotal time
1
hour
Cook Mode
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Ingredients
- Tomatoes and Pepperoni
4 beefsteak tomatoes, sliced into eight 1/2-inch rounds
Olive oil cooking spray, for the tomatoes
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
24 slices pepperoni
- Cheese Sauce
8 ounces shredded Italian blend cheese
8 ounces whipped cream cheese
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper
- Benedict
8 large eggs
4 English muffins, split and dry-toasted
Fresh basil leaves, crushed red pepper flakes and spicy honey, optional, for serving
Equipment
- nonstick aluminum foil
- a mini chopper
Directions
- For the tomatoes and pepperoni: Preheat the oven to 375 degrees F. Line 2 baking sheets with nonstick aluminum foil.
- On one baking sheet, add the tomato slices and spray with the cooking spray. Sprinkle with the Italian seasoning, a pinch of salt and a few grinds of black pepper.
- On the second baking sheet, add the pepperoni. Place both in the oven and remove when the tomatoes have wrinkled a bit and the pepperoni is crisped, 20 to 25 minutes for the tomatoes and 5 to 10 minutes for the pepperoni. Remove the tomatoes to a mini chopper and blitz to a slightly chunky texture.
- For the cheese sauce: In a medium pot on medium heat, add the shredded cheese, cream cheese, heavy cream, a pinch of salt and a few grinds of black pepper. Cook, whisking, until smooth. Keep warm.
- For the Benedict: Crack an egg into a mug and cover with 1/2-inch cold water. Microwave for about 1 minute. Spoon the egg out of the mug and drain off the excess water. Repeat with the remaining eggs.
- Assemble from the bottom, starting with an English muffin, tomatoes, pepperoni, egg and cheese sauce, then top with a basil leaf or two, red pepper flakes and a drizzle of spicy honey, if using.
